22 October 2008  |  Recipes

Lentil Soup Doesn’t Have To Taste Like Dirt

Don’t get me wrong- I kind of like the dirt taste, but I found this recipe that makes a very delicious and very different kind of lentil soup. The red lentils have a little bit milder flavor than the traditional brownish-green lentils. This soup makes a great fall meal when served with some crusty bread and a big salad. It is especially good the next day when the flavors have had a chance to really meld.

This recipe makes about 5 quarts- I like to make a bunch and then have it for leftovers or freeze it.

Red Lentil Soup with Coconut Milk and Lime

• 8 cups water
• 1 tbsp vegetable oil
• 3 cups red lentils, rinsed in a strainer
• 1.5 tsp salt
• 3 cans coconut milk
• 1 tbsp butter or olive oil
• 1 onion
• 6 cloves garlic, minced
• 2 tsp ginger root, minced
• 2 tsp ground turmeric
• 2 tsp ground coriander
• dash of cayenne
• juice of 2 limes

1. Combine water, oil, lentils, salt in soup pot and bring to boil, then simmer 20mins
2. add coconut milk, continue to simmer
3. melt butter in skillet, add onion, garlic and ginger and saute until onion starts to brown. sprinkle in the spices and saute another 2 mins or so
4. scrape skillet mixture into soup and add lime juice
5. enjoy!